{"id":759,"date":"2026-04-19T14:08:06","date_gmt":"2026-04-19T14:08:06","guid":{"rendered":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2026\/04\/19\/honey-mustard-chicken\/"},"modified":"2026-04-19T14:08:06","modified_gmt":"2026-04-19T14:08:06","slug":"honey-mustard-chicken","status":"publish","type":"post","link":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2026\/04\/19\/honey-mustard-chicken\/","title":{"rendered":"Honey Mustard Chicken"},"content":{"rendered":"

Tender pan-fried chicken in a glossy honey mustard sauce that\u2019s sweet, tangy and perfect for an easy weeknight dinner.<\/strong><\/p>\n

As the self-appointed king of saucy chicken breast recipes, I can say with confidence that this dinner is about to go on your rotation and never leave. Not only is it quick and easy to make, but it only uses simple, store-bought ingredients too. You’re going to love it. Follow me…<\/p>\n

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Pan-fried Chicken Breast<\/h2>\n

For this recipe, we’ll be using a couple of chicken breasts and slicing them through the centre<\/strong> to create 4 even-sized cutlets<\/strong>. Not only does this mean the chicken will fry more quickly<\/strong>, but it’ll cook through more evenly<\/strong> too. Plus, it’s an easy way to double the portion size<\/strong>!<\/p>\n

Dredging through flour<\/h3>\n

I like to dredge the cutlets through seasoned flour to build up a thin crust in the pan<\/strong>. This crust then allows the sauce to cling to the chicken<\/strong> more efficiently. The crust also helps thicken the sauce a little more when you add the chicken back to the pan.<\/p>\n

Frying the chicken<\/h3>\n

I recommend a combination of oil and butter. The butter offers a rich flavour, whilst the oil helps prevent it from burning. The chicken won’t take long to fry, so just be vigilant you don’t overcook it.<\/p>\n

Process shots: slice chicken (photos 1&2), coat in flour (photos 3&4), fry (photos 5&6).<\/em><\/p>\n

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Honey Mustard Sauce for Chicken<\/h2>\n

The sauce for this chicken truly couldn’t be easier to make. Here’s what you’ll need:<\/p>\n